Rub the chicken with salt everywhere. Dump all the brine with brown sugar and pepper from your pickle jar into a bag containing the chicken
thighs. Store in the refrigerator overnight. In the morning give em another rub with salt and pepper.

This next step is as per the recommendation of a certain somebody at local hero bar/resto joint The Commodore- Bathe them in Frank's Hot Sauce and a half-cup of apple cider vinegar. Let them sit for 10 - 30 minutes.

Meanwhile fire up the bbq to high direct. Sear each side of the thighs for one minute to lock in all the juices. Then, smoke indirect at 270 for 2 hours.

There are moments in time on this earth, when we stumble upon distinctly asymmetrical combinations so non-intuitive, yet so impactful, that they alter the face of our society forever. This was not one of those moments. But putting down a barbecued pickle-brined chicken thigh pushes reset on what can be done with poultry. And while it won't prevent war, or famine, or white collar crime… yet, it's in our system now, and if everything gets a little better Meat Hunx is fully willing to take responsibility.